Ingredients
-
2 bags Bread Stuffingplain, toasted
-
2 Onionsmedium, chopped
-
3 stalks Celerysliced in 1/2 moons
-
6 Chestnutslarge, boiled, shelled, and crumbled
-
3 ApplesGranny Smith, medium sized, peeled and sliced 1/2" thick
-
4 oz Buttersoftened
-
16 oz Chicken Broth
-
2 Eggsbeaten
-
1/2 cup Parsleyfresh, chopped
-
1/4 cup Romano Cheesegrated
-
4 to 6 tbsp Waterwarm, as needed
-
to taste Salt
-
to taste Black Pepper
Directions
Steps
|
1
Done
|
Boil chestnuts for about 20-25 minutes, until tender. Remove them from the shells and crumble them. |
|
2
Done
|
Preheat oven to 375 degrees. |
|
3
Done
|
In a sauté pan over medium heat add the butter, celery, and onions and toss to mix and melt butter. |
|
4
Done
|
Lower flame and let sweat slowly about 15 - 20 minutes, stirring occasionally, until onions take on some color and celery is soft. Set aside to cool. |
|
5
Done
|
In a mixing bowl, add the cubed bread, onion mixture, and the remaining ingredients except for the water, and mix very well until the bread is softened. Add the warm water, 1 tablespoon at a time, as needed, to further moisten. |
|
6
Done
|
Season well with salt and pepper, and mix again. At this point you can stuff a 12 - 15 lb. turkey with about ½ of the stuffing, and let cook in the bird until turkey is ready. Take the other half of the stuffing, place in a greased loaf pan, and place in the oven about 1 hour before the bird is ready to come out. |
|
7
Done
|
Otherwise, take all the stuffing, place it in an appropriate-sized loaf pan, and bake in a preheated 375-degree oven, covered for 15 minutes, then uncovered for another 15 minutes |
